Portobella Fries served with a Homemade Herbed Buttermilk Ranch Dipping Sauce 

Pan Seared Hudson Valley Duck Breast served over Roasted Carrot Parmesan Risotto and Crispy Pan Fried Brussel Sprouts tossed in a Bacon Honey Vinaigrette drizzled with a Port/Cherry Demi Glace 

Brioche/White Chocolate Bread Pudding with Vanilla Bean Creme Anglaise